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Homemade Lemon Pancakes recipe photo

Lemon Pancakes

These Lemon Pancakes are fluffy, tangy, and a delightful breakfast treat that will brighten your mornings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 cups All-Purpose Flour (scoop and level to measure)
  • 1 cup Granulated Sugar
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 3/4 cups Milk
  • 1/4 cup Fresh Lemon Juice
  • 1 large Egg
  • 1/2 cup Oil (canola or vegetable)
  • 1 teaspoon Vanilla Extract (or lemon extract)
  • 1-2 Tablespoon Lemon Zest (more if you desire)

Equipment

  • Large mixing bowl
  • Whisk
  • Griddle or non-stick skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Lemon Pancakes: From Prep to Plate
  1. Step 1: Prepare Your Ingredients. Start by gathering all your ingredients. Make sure your lemon is fresh for the best flavor. Zest the lemon before juicing it to get the most aromatic oils from the peel.
  2. Step 2: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Step 3: Combine Wet Ingredients. In another bowl, mix together the milk, fresh lemon juice, egg, oil, and vanilla extract. Whisk until the mixture is smooth.
  4. Step 4: Combine Dry and Wet Ingredients. Pour the wet ingredients into the dry ingredients. Gently stir using a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Step 5: Add Lemon Zest. Fold in the lemon zest into the batter for that extra zing. If you love lemon, feel free to add more!
  6. Step 6: Heat the Griddle. Preheat your griddle or non-stick skillet over medium heat. You can lightly grease it with a bit of oil or butter if desired.
  7. Step 7: Cook the Pancakes. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
  8. Step 8: Serve and Enjoy. Serve your Lemon Pancakes warm with your favorite toppings. Maple syrup, fresh berries, or a dusting of powdered sugar make excellent choices.

Notes

  • Store leftover pancakes in an airtight container in the refrigerator for up to three days.
  • Freeze pancakes by placing parchment paper between them in a freezer-safe bag. They can be frozen for up to two months.
  • Reheat pancakes in the toaster or microwave for a quick breakfast.